METHOD:

Marinade the lamb with garlic, olive oil, lemon juice, cumin and smoked paprika in the fridge for 30 minutes. Remove from the fridge and leave to come to room temperature.

Remove lamb from marinade and gently pat dry with paper towel.

Place lamb in a non stick fry pan, with a little olive oil, over a medium heat. Cook lamb 5 – 8 minutes each side. The length of time you cook the lamb depends on thickness, and if you prefer your lamb medium or well done.

Remove lamb from pan and leave to rest on a cutting board for 5 – 8 minutes.